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Low Carb Mexican Salad

Low Carb Mexican Salad

Delicious low carb Mexican salad.
5 from 1 vote
Prep Time 25 mins
Cook Time 20 mins
Course Salad
Cuisine Mexican
Servings 5 people
Calories 491 kcal


The Meat:

The Salad:

  • 1 Iceberg Lettuce
  • 1 c. Cilantro (Chopped)
  • 1/2 c. Green Onions (Chopped)
  • 2 Roma Tomatoes
  • 2 Avocados
  • 1 Jalapeno (Optional)
  • 3 tbsp. Lime Juice (or Ranch Dressing)
  • 1 c Shredded Cheddar Cheese
  • Sour Cream (Optional)


  • Start by seasoning and cooking the ground beef. Drain excess grease and oil.
  • Then continue by cutting the lettuce into bite sized cubes placing them in a large bowl.
  • Next, chop and add the cilantro and green onions to complete a basic salad blend.
  • Dice the roma tomatoes into small cubes. Cut the avocado in half and then slice into cubes after removing skin.
  • Set the diced tomato, cubed avocado, and minced jalapeno aside.
  • Mince enough of the jalapeno to fit your taste.
  • With clean hands, grab about 2 – 3 large handfuls of the salad blend and place it in the center of a large plate.
  • Using a spoon or measuring cup, scoop about one cup of warm cooked ground beef to the top of the salad blend.
  • Sprinkle Mexican Cheese over the warm ground beef.
  • Next, add the pieces of tomatoes, avocados, and jalapenos.
  • And finally, you can add sour cream to the top of your Low Carb Mexican Salad.


Serving: 1servingSodium: 245mgCalcium: 261mgVitamin C: 38mgVitamin A: 4555IUSugar: 5gFiber: 9gPotassium: 1197mgCholesterol: 88mgCalories: 491kcalTrans Fat: 1gSaturated Fat: 13gFat: 38gProtein: 26gCarbohydrates: 16gIron: 4mg
Keyword low carb Mexican salad
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